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Preparation

With a vegetable peeler remove three 3 x 1/2-inch pieces zest from lemon. In a saucepan bring water to a boil with zest, gingerroot, star anise, sugar, and 1 teaspoon lemon juice and simmer, stirring, until sugar is dissolved. Cool syrup and discard star anise. Syrup may be made 2 days ahead and chilled, covered.

Halve and pit nectarines and plums. Cut nectarines into wedges. In a bowl toss cut fruit together with blueberries, syrup, and remaining lemon juice. Mixture may be made 8 hours ahead and chilled, covered.

Recent Reviews

This was a quick and easy recipe to whip up a dessert using a surfeit of Italian plums. The syrup is exquisite and unusual. I have been using the leftover plums (occasionally mixing in nectarines) as a dessert with a plain yogurt topping.

BarbaraM from San Francisco /

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This is one of my absolute favorite fruit salad recipes. I make it again and again for parties, picnics, etc and always get rave reviews. The syrup is soooooo delicious. I sometimes add equal parts blackberries and blueberries instead of just blueberries for some more variety. Also, one time I brought this dish to a "finger foods" party and turned it into a finger food by placing the fruit chunks on skewers and serving the syrup as a dipping sauce on the side. Everyone loved it.

A Cook from San Mateo, CA /

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It's so easy, so tasty and so healthy that I have already made it 3 times since I tried it a few weeks ago. It's perfect as written, but I also loved it with cherries instead of plums.

A Cook from New York City /

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Syrup has interesting flavor but provided no contrast to the fruit.

A Cook from San Francisco /

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Excellent subtle flavor of syrup blends very well with summer fruit. Refreshing!